ciao!cooks
Beet & Apple Salad
Chef Mohamed Ali Ben Ahmed,
Shawarma Khan
dive
summer
salads
En
into
with exquisite
dressings made
by you!
Simply drizzle your favourite
oil and vinegar on a few fresh
ingredients for a restaurantquality salad that will be the
highlight of your summer menus.
Come to Frescolio for ideas,
pairings and tastings – we’d love
to be your sous-chef!
Icing sugar emphasizes the natural
sweetness of beets
INGREDIENTS
4 large beets
4 green apples
4 Tbsp icing sugar
1 cup red wine vinegar
1/2 Tbsp black pepper
CHEF’S
SPECIAL!
68 layers
of Japanese
Steel with a
hammered
finish
METHOD
1. In a pot, boil beets on high for
2 hours. Peel and cut into 1 inch
slices. Wash, core and cut apples
into 1 inch slices.
2. Combine beets and apples in
large bowl. Add icing sugar, red
wine vinegar and black pepper.
3. Toss beet and apple slices with
dressing, coating well.
Yield 4 servings
Tabbouleh
Chef Mohamed Ali Ben Ahmed,
Shawarma Khan
This summer salad is traditionally
served as an appetizer with wine
INGREDIENTS
1/2 cup white bulgur wheat
1 cup of warm water
4 cups curly parsley, finely chopped
1 cup diced roma tomatoes
1 cup diced cucumber
1 cup diced onion
2 lemons, juiced
2 Tbsp olive oil
1/2 Tbsp salt
1/2 Tbsp cinnamon
pepper, to taste
“Shun”
Premier 8”
Chefs knife
for $199.99
(Reg. $270.00)
While quantities last.
METHOD
2-929 Corydon Ave.
204-505-1455
5-1604 St. Mary’s Rd.
204-615-3885
frescolio.ca
Open Tuesday
through Sunday
24
ciao! / june/july / two thousand sixteen
1. Soak bulgur wheat in warm water
for 1 hour, then drain.
2. Add chopped parsley, diced
tomatoes, cucumbers and onion.
Add lemon juice, olive oil, salt,
cinnamon and pepper and toss well.
3. Squeeze excess liquid from salad
before transferring to a serving
dish.
Yield 4 servings
485 Berry Street
(between Silver and St. Matthews)
ph: 204-953-2345
danielsgourmetkitchenware.ca